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🧾 Ingredients

🥖 Dough

• 500 g all-purpose flour
• 25 g fresh yeast (or 7 g dry yeast)
• 250 ml warm milk or water
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons oil or melted butter

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🧄 Classic toppings

• Garlic water or crushed garlic with oil
• Sour cream
• Grated cheese

Optional toppings:

• Ham
• Sausage
• Onion
• Ketchup or spicy sauces

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👩‍🍳 Step-by-Step Preparation

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1. Activate yeast

Mix warm milk, sugar, and yeast.

Let sit for 10 minutes until foamy.

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2. Make dough

Combine flour, salt, yeast mixture, and oil.

Knead until smooth and soft.

Cover and let rise for 1 hour.

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3. Shape lángos

Divide dough into small balls.

Flatten each into a round disc (not too thin).

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4. Fry

Heat oil in a deep pan.

Fry each piece until golden brown on both sides.

Drain on paper towels.

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5. Add toppings

While still warm:

• Rub with garlic water
• Spread sour cream
• Sprinkle cheese

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🍽️ How to Serve

Serve lángos:

• Hot and fresh
• As street food snack or quick meal
• With classic or creative toppings
• At festivals or family gatherings

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🔥 Tips for Perfect Lángos

• Dough should be soft, not stiff
• Let it rise properly for fluffiness
• Oil must be hot but not burning
• Eat immediately for best texture
• Don’t overload toppings or it gets soggy

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🇭🇺 A Hungarian Street Food Legend

Lángos is a true symbol of Hungarian street food culture. You’ll find it:

• At lakesides and beaches
• Christmas and summer markets
• Street stands across Hungary
• Family gatherings and fairs

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❤️ Final Thoughts

Lángos is simple, crispy, and incredibly satisfying. Whether topped with garlic, cheese, or sour cream, it delivers pure comfort in every bite.

A must-try classic of Hungarian cuisine.